Prosciutto And Ricotta Stuffed Chicken Breasts
|Part skim ricotta cheese||2⁄3 Cup (10.67 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Chopped prosciutto||3 Tablespoon|
|Chopped chives||3 Tablespoon|
|Dried oregano||1 1⁄2 Teaspoon|
|Ground pepper||To Taste|
|Boneless chicken breast halves||8|
1. Preheat oven to 400Â°F. Lightly oil a shallow 2-quart baking dish. In a small bowl, combine ricotta, Parmesan, prosciutto, chives, parsley, oregano, and pepper. Blend well. Use your fingers to loosen skin from chicken breasts. Insert prosciutto-cheese filling under skin, then use your fingers to smooth skin around filling and chicken, tucking breasts under to form rounded dome shapes. Place breasts close together in baking dish. Drizzle with olive oil.
2. Bake, uncovered, 10 minutes. Reduce oven temperature to 375Â° and bake until chicken skin is golden and meat is white throughout, about 25 minutes longer. Baste once with pan juices during cooking.
3. Serve hot or at room temperature, cutting each breast half crosswise into 3 slices.